Swedish Potato Sausage Seasoning

A savory sausage with robust notes of black pepper.  To achieve an optimal taste, it is recommended to add up to 20% potatoes or fries when making this sausage.

INGREDIENTS:

• Salt, Dextrose, Spices, Onion Powder, Citric Acid, Natural Spice Extractives. Net Wt. 11 oz.

DIRECTIONS:

• Blanching the potatoes prior to mixing into the meat will prevent the potatoes from turning black.

• GRINDING AND STUFFING OPTIONS:

  • Grind once or twice through 3/16” plate, mix seasoning and water into meat and stuff. (Can mix seasonings between 1st and 2nd grinding.)
  • When mixing add water stated on package.
  • Chunk meat fairly small, mix seasonings and water into chunked meat and grind and stuff in one operation.
  • Fresh sausages can be made into patties or stuffed into natural or collagen casings for breakfast links or brats.

MEAT RATIO:  Fresh sausages are usually 100% pork. But adding beef or wild game will yield a leaner product. 50% beef or wild game along with 50% pork is a suggestion. Mix to desired ratio is also an option.

TIPS:

• Meat must be cold. Slightly frozen meat is better than warm meat. Warm meat tends to line the grinder and auger with greasy fat.
• In warmer weather, the final grind will work better if meat is put in a freezer between the first and second grind.
• Order a new knife and plate, and keep the set together instead of mixing knives and plates.
• The plate and knife must run tightly together. Add or replace thrust washers if needed.
• Do not soak meat in water before grinding. This allows the meat to absorb water, making it harder to grind.

RECOMMENDATION:  We do not recommend smoking any meat without cure (Fast Mixture Cure or Veg-a-Cure) because of the risk of food poisoning. A better way to get a smoke flavor is to add smoke powder to the seasoning mixture.